How thick are the burger patties please? Thank you
20058
If I am making them to cook fresh then I make them about 1/2 lb so they are a great party size. I am not sure if I really answered your question though.
20059
You can pretty much make them as thick or thin as you want them. I think I get 4 burgers out of a pound of meat. I divide it up in equal parts.
20060
You can make them as thick or think as you like. The thickest, if you fill to the top, would be 1 inch. If you want thinner patties, you just use less meat and don't fill all the way to the top.
20061
With the press and ring you can make the burgers as thick or thin as you want. The storage units are good for up to a half inch.
20062
They will be as thick as you make them. It all depends on how much hamburger you put in to press. Love this product. Once you press them, if you are not going to eat them right away you can stack between wax paper and freeze for later use.
20063
The individual hamburger keeper is approximately 1 inch deep so if you stack them you can get 3/4 inch thick burger.
108361
As to the thickness they are thick on the bottom, but along the sides they are pretty average. Not too thick, but not thin either.
2186319
they are .5 inches thick. We kneel on these when we do puppets. They are very good on the knees.K
630083
Years ago I noticed in the duck patties. They said they were getting a finer mesh to fix it, and they did. Have not noticed any issues since. I usually get the chicken patties.
1945137
The uncooked patties will be 4 1/8 inches in diameter. Depending on how much meat you use, they can be as thick as 3/4 inches. I divide my ground meat into equal weight "balls" before I press them so that they are all uniform in size.
17348
I bought this for my daughter so I can't say exactly what the diameter is. The size of the burger is about right for a regular hamburger bun, just remember once cooked the hamburger will shrink some. Hope this helps.
2035013
I use a digital kitchen scale to get burgers that are all the same weight. Getting burgers with an even thickness that aren't lopsided is more of a challenge.
2022539
As a rule of thumb, if the measurement of the burger, thickness, is 1/2", your burger will be about a quarter pound. This would be after you press it. You can measure the depth of the press with any ruler. Hope this helps.
1911779
About 4.5 inches. The ideal thing is that the burger has the dimple on 1 side.
484271
I haven't tried to see how thick but I have sliced roast beef paper thin. So far this slicer is perfect for my use I would not recommend it for a deli but for any home use it is great.
2118825
Sorry, don't know the thickness. BUT, I do love them, they rarely burn, never stick and always cook foods thoroughly in what I would call a very short time. They have great heat distribution.
2113598
Normal burger bun sized. But the plating/coating came of mine after just a few uses.Idk if that happens to them all but mine did.
1174907
You can make them up to about a half inch thick. It just depends on how much meat you put in them.
610782
I believe they are about 3/4 inch thick! About 2 times thicker than Eggo frozen waffles! Very nice machine. Rachael Ray uses this one on her show. Does a great job!
638942
Measured my plates with the micrometer. They are 3mm (nom. 1/8") fine, 3/16" (nom 4.75mm) medium, and 9/32" (nom. 7.5mm) -- They're very close to standard old-school sizes. These are not the "cutting blades", they're the grinding plates. 2.43" (61.75mm) diameter and 5.8mm (7/32") thick. For most home uses making hamburgers or simple sausage the 3/16" is that you'll want to use. The 9/32" makes a very nice "chili grind" and the 1/8" makes a very fine grind for stuffing into casing and curing.A 3/8" (or 10mm) or 1/2" (or 12mm) is a nice addition, if you can find one, for first-grind of tough meats or for chunking. A 2mm, if you can find one, makes a great bologna or hot dog grind. Measured my plates with the micrometer. They are 3mm (nom. 1/8") fine, 3/16" (nom 4.75mm) medium, and 9/32" (nom. 7.5mm) -- They're very close to standard old-school sizes. These are not the "cutting blades", they're the grinding plates. 2.43" (61.75mm) diameter and 5.8mm (7/32") thick. For most home uses making hamburgers or simple sausage the 3/16" is that you'll want to use. The 9/32" makes a very nice "chili grind" and the 1/8" makes a very fine grind for stuffing into casing and curing.A 3/8" (or 10mm) or... » Read More Measured my plates with the micrometer. They are 3mm (nom. 1/8") fine, 3/16" (nom 4.75mm) medium, and 9/32" (nom. 7.5mm) -- They're very close to standard old-school sizes. These are not the "cutting blades", they're the grinding plates. 2.43" (61.75mm) diameter and 5.8mm (7/32") thick. For most home uses making hamburgers or simple sausage the 3/16" is that you'll want to use. The 9/32" makes a very nice "chili grind" and the 1/8" makes a very fine grind for stuffing into casing and curing.A 3/8" (or 10mm) or 1/2" (or 12mm) is a nice addition, if you can find one, for first-grind of tough meats or for chunking. A 2mm, if you can find one, makes a great bologna or hot dog grind. « Show Less
1462019
Look at the additional photos. I had put a photo with a tape measure showing the size - 4 1/2 inches across. The patties are thin, maybe 1/2 inch but that's what we prefer over the thick, hand-formed patties. This will always be one of my favorite kitchen gadgets!
1672650
My son took it when he moved out of the house but I would say probably 1/2 inch thick - and it's nice and heavy. It does a great job of making the crust crispy.